Advanced Smoker (18FL)

During this class, learn more about brines, rubs, marinades and sauces that enhance the smoking flavor. We will cover the basic sauces from the regions of America, including the vinegar based sauces of the Carolinas, the ketchup based Kansas City Red sauce, peppery brown sauces from Texas, and even the white sauce of Alabama. Try smoke pork tenderloins prepared with a Cowboy Java rub served with potato salad, pork shoulder served with a smoked bread pudding, and ribs with a pan of baked beans that will catch the rib drippings. Recipes provided to try out at home!

Three (3) sessions, every Wednesday, mornings or evenings.
Class size limited to fifteen (15).